Stumbling across an exciting new way to eat eggs can be the difference between making time for breakfast and skipping it entirely. I’ve gone through several egg phases in the last few years: easy poached eggs had a good run until I discovered cornstarch eggs, which were recently unseated by hard-boiled eggs with a twist. Melissa Clark told me to put butter on my eggs and she was right.
Tagged With food hacks
Spicy food is the best food, but between the painful capsaicinoids, the bloating from drinking too much water, and the inevitable sweating, spicy food can also be uncomfortable to eat. Here are some tips to enjoy the spice without the bloating, sweat and tears.
Eating a mango is like taking a mini vacation in your mouth—all of a sudden, you’re transported somewhere sunny and warm, even if you’re not. But as tasty as they are, they can be a little tricky to cut up. Luckily, this instructional video demonstrates how to cut off big, clean slices from a mango around its flat, oval pit (yes, mangoes have pits).
A hearty stock is the foundation of every great holiday menu. And if you’re vegan, you can’t do better than the rich, golden broth from a pot of chickpeas.
Buying meat when it’s on sale and then freezing it for when you need it is great in theory. However, in practice, it’s incredibly difficult (some might even say impossible) to remember to thaw that meat ahead of time. The recommended method of thawing frozen meat overnight in the fridge can not only take more than a day, it also requires planning. As a speedier alternative, many people submerge frozen meat in cold water. But there’s an even faster method: hot water baths.
Heavy cream is delicious and adds a richness to all sorts of sweet and savoury dishes, but it’s not something everyone keeps in their fridge at all times. So what can you do if you’ve got a hankering for a recipe that calls for heavy cream but don’t have any on-hand? As it turns out, you can use a combination of milk and butter as a pretty effective substitute.
Sizzlers was famous for two things: its all-you-can-eat buffet and the complimentary Parmesan bread that greeted you on arrival. Sadly, the once-popular chain became a victim of the casual dining wars and there are now only a handful of outlets left in Australia.
But don't despair: the recipe is surprisingly easy to make at home and it only takes a few minutes. Here are the steps!
One of my favourite snacks is tomato sandwiches - yes, just tomato - which is a deceptively simple and vastly underrated lunch. However, I can get a little overzealous, and end up with a few too many 'maters after a trip to the grocery store. Luckily, J. Kenji Lopez-Alt of Serious Eats has a few ways to keep my favourite vegetable (or berry, if you insist) super fresh.
Making meat stock on the stove necessitates standing over a boiling hot pot, scooping weird congealed meat scum off the surface. It is the absolute worst. Sure, you could avoid skimming scum entirely by using a slow cooker, but if you’re stuck with the stove, there’s a simple way to make the worst part of stock making suck a lot less.
Earlier this week, we asked you to share your favourite frugal hack — and you delivered. Lifehacker readers have hacks for everything from haircutting to bulk shopping, as well as large-scale, philosophical money hacks to help you practice mindful spending.
At some point in the history of salads, everyone agreed that the correct dressing ratio is one part vinegar to three parts oil. They’re all wrong. If you’re perpetually disappointed by vinaigrette recipes, do what I do: use half as much oil as the recipe calls for and go from there. That’s it, that’s the hack.